Fat cheese, short or medium or long matured, with hard spun paste.
Typical product of southern Italy in the regions of Basilicata, Calabria, Molise and Puglia. It takes its name from the Sila plateau. Made with milk from cows mainly fed in the wild. Maturing takes place for a minimum of 30 days in cellars. The climate of the Sila is an important component for the aging that gives this cheese intense aromas and a pleasant spiciness.